1. It is a method of cooking by dry heat in an oven or oven-type appliance.

2. It consists of beaten eggs sometimes mixed with a liquid, usually water or milk, which is brushed onto the bread or pastry.

3. A mixture of flours with liquids such as water, milk or eggs used to prepare various foods.

4. It is the performance of a task in the most efficient way possible.

5.  These are the microorganism that causing the dough to rise. What it is?

6. What do you call the mixture that used as a dessert or a topping made of beaten egg whites and sugar until smooth,

7. What do you call the process that we need to do in measuring dry ingredients like flour to avoid removed lumps?

8. What is the equivalent of 1 whole egg in egg yolks?

9.   It is best to use for liquid ingredients because it is clear and see through. What utensil is this?

10 . How many teaspoons are there in 1 tablespoon?

11.   What is the abbreviation of Pound?

12. How many grams are there in 1Kg.?

13. What is a finely ground meal obtained by grinding and milling cereal grains or other root crops?

14. This is type of flour that has 7-9% of protein content and is made from soft wheat flour.

15. What type of flour that is also called General Purpose Flour or family flour?

16. It is a sweet soluble organic compound that belongs to the carbohydrate group of food.

17. What type of sugar that contains caramel, mineral matter, and moisture?

18. It also known as table sugar or as a refined sugar.

19. What are the effects of Sugar in Baking?

20. What is the use of egg whites?

21. It is another protein found in egg whites which coagulates and involve both in heat coagulation and whipping?

22.   What protein is found in egg whites and responsible for its gel characteristics?

23.  What kind of fat that is added to flour mixture increases in tenderness?

24. What kind of shortening that is made from hydrogenated vegetable oil?

25. What kind of shortening that made from fatty milk proteins?

26. What kind of oil that we need to avoid in baking?

27.It provides moisture to rehydrate and activate the yeast and bring together the flour and any other dry ingredients?

28. These are the chemical mixtures or compounds that release gases, usually carbon dioxide.

29. What kind of chemical leaveners that is fine white crystalline acid which is a by-product of the wine-making industry?

30. What is the cheapest liquid that used in baking?

31. What kind of measuring utensils that can be used to measure dry ingredients such as flour and sugar?

32. It is a set of spoons used to measure small amounts of ingredients.

33. It is one of the most popular and best sold baked products.

34. What kind of methods used in mixing the dough that combines all the ingredients together at one time to make the dough?

35.These are really “little cakes, flat, sweet, and small.

36. What kind of cookie that has irregular and unevenly shaped?

37. What kind of mixing techniques that is a combination of two motions cutting vertically through the mixture and turning over and over by gliding the rubber scrapper across the bottom of the mixing bowl at each turn?

38. This type of cookie is frozen and cut into desired shapes before baking.

39.  These are simple cup breads leavened and are considered a member of the quick family bread.

40.What do you call these that are small flaky quick breads?

41. It is a flat, thin, and blunt metal used for leveling-off dry ingredients and spreading icing and frosting on cakes.

42. An aluminum rectangular or square pan with hallow rounded.

43. A tool use for mixing and stirring flour mixtures.

44.What kind of mixing technique that is working with two ingredients very gently to retain air in the mixture?

45. This mixing technique is done to incorporate air in a mixture by mechanical agitation.

46. What kind of dough that uses more sugar?

47.An equipment used for baking, heating, or drying food.

48.It is a flat aluminum sheet used for baking cookies.

49.A tool with a sharp edge used to cut dough.

50. A tool used to grate food into finer form.